April 07, 2015

Happy Passover! Or, well, happy abundance of matzo fest! I have a bad habit of buying my requisite box every year, only to discover a nearly full box at home from last year (matzo should be the foodstuffs of storm shelters—it doesn’t seem to go bad!). I seem to begin the holiday intending to enjoy matzo more creatively and deliciously, only to get sick of the stuff and pack it away for another year.

But chocolate-covered matzo is another story. It’s an easy, no-bake dessert (the “cakes” made of nothing but egg whites and ground matzo frighten me a bit). It makes a great post-seder gift, akin to the tins of peppermint bark at Christmas. I served these Friday with a few chocolate-dipped strawberries, and they were a huge hit. With a few more days of Passover to go, I’ll be making these again soon.

Chocolate-Covered MatzoYou could also top the matzo with chopped almonds and flaked sea salt, chopped dates and walnuts, crumbled dried banana chips and pineapple, or chopped dried cherries and toasted pecans.

4 ounces bittersweet chocolate, melted2 sheets unflavored matzo2 ounces white chocolate, melted1 tablespoon chopped unsalted pistachios1 tablespoon dried cranberries1 tablespoon unsweetened coconut flakes, toasted1 tablespoon toffee bits

1. Spread bittersweet chocolate evenly over one side of matzo pieces using an offset spatula. Drizzle evenly with white chocolate. Sprinkle pistachios and cranberries over one matzo piece. Sprinkle coconut flakes and toffee bits over remaining matzo piece. Refrigerate 5 minutes or until chocolate is set. Cut each matzo piece into 8 pieces. SERVES 8 (serving size: 2 pieces)

CALORIES 160; FAT 10g (sat 5.2g, mono 0.9g, poly 0.3g); PROTEIN 2g; CARB 20g; FIBER 1g; CHOL 2mg; IRON 1mg; SODIUM 16mg; CALC 16mg

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